Fennel, Cabbage and Carrot Slaw

By Gena Hemshaw

Ingredients:

Dressing:

• 1 cup pine nuts
• 1/4 cup olive oil
• 1/2 cup water
• 2 tablespoons lemon juice OR apple cider vinegar
• 2 tablespoons agave nectar
• dash salt
• 2 tablespoons poppy seeds

Salad:

• 1 medium head fennel, thinly sliced
• 1/2 head red cabbage, thinly sliced
• 2 large or 3 small carrots, shredded
• 1/4 cup parsley, chopped

Method:

1. Blend dressing ingredients in a blender on high. Add poppy seeds. Dressing will keep in the fridge for a week or so in a sealed container.
2. Mix salad ingredients. Toss with 1/2 cup dressing (feel free to add more dressing if 1/2 cup isn’t coating thoroughly enough) and serve.